Ever since I was a child, my mom would make me burritos of all kinds. Today, I decided to make a new and improved vegan burrito perfect for lunch, dinner or even breakfast! They’re delicious and simple to make, and I can’t wait for you to try them!

Ingredients

1 tortilla

Dressing

1/2 lemon or lime
1/2 cup cashews
1 clove garlic
1 teaspoon chipotle powder
1 teaspoon all-purpose seasoning (vegan)

1/4 cup water

Filling

1/2 cup dry quinoa
3 tablespoons black beans
1/2 bell pepper
3 tablespoons pico de gallo
1/4 avocado
1/4 cup purple cabbage

Method

1. Juice the lemon or lime. Blend the juice with all the other dressing ingredients.
2. Cook the dry quinoa with 1 cup of water for 10-15 minutes.
3. Top the tortilla with the dressing, 3 tablespoons of the cooked quinoa, and all the other filling ingredients, then roll it into a burrito.

Tips

• Choose a healthful tortilla with minimal ingredients; the fewer, the better! Organic is a BIG plus.
• This will make a few servings of dressing., If you have any left over, use it as a salad dressing or dip for veggies, or store tightly sealed in the fridge for future burritos.
• You can substitute nutritional yeast for the all-purpose seasoning.
• Make fresh pico de gallo by mixing chopped tomatoes, onion, cilantro and serrano pepper with a splash of lime juice.
• If you’re using canned black beans, choose ones with no added oil or salt.

Your Benefits

• Black beans are rich in protein and iron
• Quinoa is rich in protein and magnesium.
• Bell peppers are great for clear skin and vitamin C
• Avocados provide healthy fats
• Purple cabbage is cruciferous and anti-cancerous

I really enjoyed making this recipe blog and video for you, remember LIKE my video below if you want to see more of these kinds of recipes and let me know in the comments below your suggestions. I love to read your feedback! If you make this recipe, upload a pic to instagram using the #rawvana and #rawvanarecipe hashtags so I can LIKE it 😀

Love you and bon apetit!

Yovana